Easy Steamed Littleneck Clams

Easy Steamed Littleneck Clams is a simple seafood dinner that comes together fast and feels a little special, with quick cooking, fresh coastal flavor, and minimal prep. This steamed clams recipe uses littleneck clams, garlic, butter, and white wine to create a light broth that's perfect for dipping bread or serving with pasta.

Looking for more mollusk-inspired dishes? Try our Clam Chowder in a Sourdough Bowl, Bay Scallop Pasta, or this Spaghetti Nero di Seppia with Clams.

Why We Love This Recipe

• Quick and Easy: Ready in just 20 minutes, perfect for weeknight dinners.
• Light and Fresh: A seafood option that doesn't compromise on flavor. Just like this Mussels Marinara Recipe!
• Versatile: Can be served as an appetizer or a main course.
• Family-Friendly: Simple ingredients that kids and adults love.

Steamed Little Neck Clam Ingredients

• Littleneck Clams: Fresh and sweet, perfect for steaming.
• White Wine: Adds a rich, aromatic flavor. Sauvignon Blanc works well.
• Butter: For a creamy and rich base.
• Garlic: Minced garlic brings a bold, savory taste.
• Lemon: Thinly sliced for a touch of acidity.
• Parsley: Freshly chopped for a burst of color and freshness.
• Crusty Bread: Ideal for dipping into the delicious broth.
• Salt and Pepper: To taste

A full ingredient list with exact measurements can be found in the recipe card below.

Substitutions & Variations

• Wine: Substitute white wine with chicken broth for a non-alcoholic version.
• Butter: Use olive oil instead of butter for a dairy-free option.
• Spicy: Add red pepper flakes for a spicy kick.
• Kid-Friendly: Use vegetable broth instead of wine and serve with pasta.

How to Make Steamed Littleneck Clams in White Wine and Garlic Sauce

Step One: Prepare the Clams

Scrub the clams under cold running water to remove any sand or debris. Discard any clams with cracked shells or that remain open after tapping.

Step Two: Prepare the Broth

In a large skillet or Dutch oven, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Pour in the white wine and add a pinch of red pepper flake (if using). Bring to a simmer.

Step Three: Steam the Clams

Add the clams to the pot, arranging them in a single layer as much as possible. Place the lemon slices over the clams.

Cover the pot with a tight-fitting lid and steam the clams for 6-8 minutes, or until the clams open. Discard any clams that do not open.

Step Four: Serve

Transfer the clams to a serving bowl. Pour the cooking liquid over the clams. Sprinkle with fresh parsley.

Serve immediately with crusty bread for dipping.

Storage

Store any leftover steamed clams in an airtight container in the refrigerator for up to 1 day. This dish is not freezer-friendly. To reheat, place clams in a pot over low heat until warmed through.

Recipe FAQs

More Seafood Recipes You'll Love ♥️

📖 Recipe

Easy Steamed Littleneck Clams in White Wine and Garlic Sauce

Jami Powell

Easy Steamed Littleneck Clams is a simple seafood dinner that comes together fast and feels a little special, with quick cooking, fresh coastal flavor, and minimal prep. This steamed clams recipe uses littleneck clams, garlic, butter, and white wine to create a light broth that's perfect for dipping bread or serving with pasta.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

1x2x3x

Course Main Course

Cuisine Seafood

Servings 2

Calories 271 kcal

Equipment

• ▢
  Dutch oven or large sauté pan with lid
• ▢
  Colander
• ▢
  Knife and cutting board
• ▢
  Serving Bowl
• ▢
  Ladle
• ▢
  Tongs

Ingredients

  

1x2x3x

• ▢ 2 dozen Littleneck or small Middleneck clams
• ▢ 1 cup dry white wine Sauvignon Blanc works well
• ▢ 3 tablespoons butter
• ▢ 2 cloves garlic minced
• ▢ 1 lemon thinly sliced
• ▢ salt and pepper to taste
• ▢ 2 tablespoons fresh parsley chopped, for garnish
• ▢ crusty bread for dipping
• ▢ pinch of red pepper flake (optional)

Instructions

 

• Scrub the clams under cold running water to remove any sand or debris. Discard any clams with cracked shells or that remain open after tapping.
• In a large skillet or Dutch oven, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the white wine and a pinch of red pepper flake (if using). Bring to a simmer.
• Add the clams to the pot, arranging them in a single layer as much as possible. Place the lemon slices over the clams.
• Cover and steam for 6-8 minutes, shaking the pot once or twice, until the clams open. Discard any clams that do not open.
• Transfer the clams to a serving bowl. Pour the cooking liquid over the clams. Sprinkle with fresh parsley. Serve immediately with crusty bread for dipping.

Save This Recipe 💌

Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!

Video

Notes

Cooking Notes

Fresh clams cook very quickly, so the key is building the broth first and letting the steam do the work. Once the clams open, they’re ready to serve. Overcooking can make them tough.

Tips for Best Results

• Bring the wine and butter mixture to a gentle simmer before adding the clams so the steaming process starts immediately.
• Arrange the clams in as even a layer as possible so they cook evenly and open at the same time.
• Add the parsley after cooking so the flavor stays fresh and bright.
• Discard any clams that do not open during cooking.

How to Know It’s Ready

The clams are done when the shells open and the meat inside looks plump and opaque. This usually takes about 6–8 minutes of steaming.

Nutrition

Calories: 271kcalCarbohydrates: 9gProtein: 1gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 45mgSodium: 145mgPotassium: 199mgFiber: 2gSugar: 3gVitamin A: 877IUVitamin C: 35mgCalcium: 41mgIron: 1mg

Did you make this recipe?Tag @powell.family.cooking on Instagram